FCS- CH 15.2 SAFETY AND SANITATION

SICKNESSES CAUSED BY EATING CONTAMINATED FOOD.

• FOODBORNE ILLNESS

• CROSS-CONTAMINATION

• SANITATION

• BACTERIA

PROCESS OF MAINTAINING A CLEAN AND HEALTHFUL ENVIRONMENT.

• SANITATION

• FOOD SAFETY

• CROSS CONTAMINATION

• KITCHEN CLEANING

THE SPREAD OF BACTERIA FROM A CONTAMINATED FOOD TO OTHER FOOD, EQUIPMENT, OR SURFACES.

• CROSS-CONTAMINATION

• FOODBORNE ILLNESSES

• SOCIAL DISTANCING

• SANITATION

IT IS SAFE TO THAW FOOD ON THE COUNTER AT ROOM TEMPERATURE

• TRUE

• FALSE

IT IS NOT SAFE TO MARINATE MEAT, FISH AND POULTRY ON THE COUNTER.

• TRUE

• FALSE

PERSONAL CLEANLINESS IS AN IMPORTANT SANITATION PRACTICE.

• TRUE

• FALSE

THE MOST EFFECTIVE WAY TO PREVENT A FOODBORNE ILLNESS

• WASH YOUR HANDS

• CAYG

• SANITATION

• FIGHT BAC

LEFTOVERS SHOULD BE PLACED IN SHALLOW CONTAINERS TO PROMOTE RAPID COOLING.

• TRUE

• FALSE

THE TEMPERATURE INSIDE A REFRIGERATOR SHOULD BE KEPT AT ___.

• 40*F OR LOWER

• 41*F AND HIGHER

• 0*F

• 0*F OR LOWER

WHICH OF THE FOLLOWING STATEMENTS IS NOT TRUE?

• A MICROWAVE IS MOST EFFICIENT WHEN COOKING LARGE QUANTITIES OF FOOD.

• CONTAINERS OF PAPER, GLASS, AND BPA FREE PLASTIC CAN BE USED IN A MICROWAVE OVEN

• FOODS CAN BE THAWED, COOKED OR REHEATED IN MUCH LESS TIME IN A MICROWAVE OVEN THAN IN A CONVENTIONAL OVEN

• A MICROWAVE OVEN COOKS FOODS USING MICROWAVES, WHICH ARE HIGH FREQUENCY ENERGY WAVES.